Today I have something exciting to share. A new recipe from Spices & Seasons: Simple, Sustainable Indian Flavors. a new cookbook by Rinku Bhattacharya ( a link to her blog).
I am so excited to get my hands on this one. I love the warm and exciting spices in Indian food. I’m expecting the book to arrive in the mail any day now and I keep running to mail box to check.
Something else exciting – I have permission to share two recipes with you from the book! Today I have this classic chutney recipe. (Later this month I will have another one, but I haven’t decided which one yet, so stay tuned).
I’ve come to realize that chutney is one of those recipes you just need to have in your back pocket, or tucked in a mason jar in the fridge. It’s simple, it’s fresh and it’s so versatile. Consider this a sauce or a dressing or a dip for just about anything. I’ve slathered it on Portobello mushroom burgers, used it as a dip for freshly cut veggies and used it to dress otherwise plain cooked veggies. I just love the intensity of the fresh herb flavour. It’s spicy but cool at the same time.
While I am providing you with a classic recipe below, this really is a basic formula and you can customize the chutney to fit your tastes, how you want to serve it and the ingredients you have on hand. This past weekend I made a batch – and apparently there was an intermittent but severe fresh mint shortage – and I could not find fresh mint any.where. So instead of mint, I subbed in parsley. And it was fabulous. Which is my point. This is a method. Something you need to know how to do. Similar to making pesto, but fresher, lighter, simpler. A fresh green chutney is just something you need to know how to make.
And before you pass over this recipe and conclude that chutney is only for Indian inspired dishes and curries, I want you to know that I will be making this all summer. Fresh grilled veggies, sweet corn (I can’t wait), anything off the BBQ, warm and crispy Naan.. or like here, just tossed on some boiled potatoes.
A batch makes about 2 cups and will keep for several days in the refrigerator.
For the potatoes:
- 2 lbs small white or red potatoes
- 1/4 cup prepared chutney (see recipe below)
- 1-2 tablespoons olive oil
- juice of half a lime
- salt and pepper to taste
- Cover the potatoes in cool water, generously salt the water and bring to a boil over medium high heat. Once boiling reduce heat to a rough simmer and cook until potatoes are fork tender. How long will depend on the size of the potatoes. I like to leave the potatoes whole while they boil, I find that the skins stay intact this way. If the potatoes are cut into bit sized pieces before boiling the skins will curl and cause the potatoes to get mushy. So I cut them after they have cooked. If you are using small potatoes it doesn’t take that much longer to boil whole ones compared to bite sized pieces.
- Drain the potatoes in a colander and allow to dry a bit. Cut any potatoes that are too big. Toss in a large bowl and squeeze fresh lime juice over the potatoes with a generous pinch of salt. Toss well. Add the chutney and some olive oil to keep the potatoes shiny and moist. Taste for salt and add black pepper if desired. Serve hot or room temperature.
Here is the chutney recipe as it appears in Spices and Seasons:
Classic Green Mint Chutney
Green mint chutney is a classic, popular staple, omnipresent next to snacks, particularly in the summer months. This recipe is a very simple free-form variation of the classic recipe. There are other creative variations using tomatoes, green mangoes, and the works, so I encourage you to create and innovate to suit your fancy. Mint by itself in this recipe can have a bitter aftertaste, so it is tempered with cilantro. You can mix and match other herbs as desired. This chutney can be used as a condiment or sandwich spread, or can be added to sauces.
Servings: 2 cups
- 1 bunch cilantro leaves about 3 cups of leaves; tender stems can also be used in this recipe
- 2 bunches mint leaves about 11?2 cups
- 2 green Serrano chilies
- 1 teaspoon cumin powder
- 1 ?2 teaspoon salt or to taste
- 1 teaspoon black salt
- 1 teaspoon sugar
- 2 teaspoons oil such as mustard or canola
- 2 tablespoons fresh lime juice
- Place the cilantro, mint, green Serrano chilies, cumin powder, salt, black salt, sugar, oil, and lime juice in the bowl of a blender.
- Grind mixture until smooth. This chutney will keep for 3 to 4 days in the refrigerator, but the color will darken due to the lime.
Reprinted with permission from Spices and Seasons by Rinku Bhattacharya
Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!